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Grilled Ratatouille Tartines

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These Grilled Ratatouille Tartines are a rustic, Mediterranean-inspired appetizer or light meal loaded with smoky grilled vegetables on crispy bread. Bursting with summer produce like eggplant, zucchini, peppers, and tomatoes, they’re colorful, healthy, and full of bold flavor—perfect for entertaining or an easy vegetarian dinner.

Ingredients

  • 1 small eggplant, sliced
  • 1 zucchini, sliced
  • 2 bell peppers (red, yellow, or orange), sliced
  • 1 red onion, sliced into rings
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 garlic clove, halved
  • 1 tbsp balsamic vinegar
  • Fresh basil, for topping
  • 8 slices crusty bread (sourdough, ciabatta, or baguette)

Instructions

  1. Preheat grill to medium-high.
  2. Toss sliced vegetables and cherry tomatoes with olive oil, salt, and pepper.
  3. Grill vegetables until tender and lightly charred, about 3–5 minutes per side.
  4. Remove from grill and chop into bite-sized pieces.
  5. Grill bread slices on both sides until crisp.
  6. Rub grilled bread with the cut side of the garlic clove.
  7. Spoon grilled vegetables onto the bread slices.
  8. Drizzle with balsamic vinegar and top with fresh basil. Serve warm or at room temperature.

Notes

  • Spread goat cheese, ricotta, or pesto on the bread before adding veggies for extra flavor.
  • Add red pepper flakes or harissa for heat.
  • Works beautifully served cold, like bruschetta.
  • Roast vegetables at 425°F if you don’t have a grill.
  • Make ahead by grilling veggies in advance; toast bread and assemble just before serving.

Nutrition

Find it online: https://cookedbymaya.com/grilled-ratatouille-tartines/